Fireworks Baked Sweet Potatoes with Chipotle Tomato Butter
This is a super easy one-dish, set it and forget it kind of weeknight meal. They also make great leftovers! Doesn't get much better than that. These are perfect for one person or two. The cookbook it came from is Gina Hmolka's Skinny Taste. I've loved this book for several years now for the easy one pot meals. If you haven't tried any of her recipes you should!
So this recipe can be made with either the instant pot or the slow cooker. We tested this with the instant pot on the slow cooker setting on high for 4 hours. The Fireworks butter comes in during the spice adding phase. We melted it and added with the tomato sauce. It really added a rich Mexican flavor.
4 medium sweet potatoes
1/2 cup black beans, rinsed and drained
1/2 cup corn kernels, fresh or frozen
1/3 cup canned tomato sauce
2 Tbs chopped scallions
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp kosher salt
1/2 cup shredded pepper jack cheese (optional)
1 small Hass avocado (4 oz. chopped avo)
2 Tbs fresh cilantro
4 Tbs Greek yogurt (optional)
1/2 - 1 Fireworks Chipotle Tomato butter burst
Wash and dry the sweet potatoes. Place them in the slow cooker or instant pot and cover. Cook on high for 4 hours or low for 8.
In a medium bowl, combine the black beans, tomato sauce, melted butter, scallions, cumin, cayenne and salt.
When the potatoes are done, remove from the pot and cut each potato lengthwise three-fourths of the way through, down the middle. Pull the potato apart but don't tear the skin. Gently mash the flesh with a fork. Divide the bean mixture among the potatoes and gently mix it into the potato flesh. If using cheese sprinkle on top and put back in the slow cooker and turn on high for 15 minutes so the filling heats and the cheese melts. Transfer the potatoes to 4 serving plates and top with yogurt (if using), cilantro and avocado. Eat while still warm!